Preheat oven to 400ºF. Place squash on baking sheet lined with foil and toss with 1 tbsp vegetable oil. Bake for 25 minutes, or until squash becomes tender, stirring halfway.

Meanwhile, in a medium saucepan, combine lentils and 2½ cups water. Bring to a boil, reduce heat, and simmer covered for 10 to 15 minutes, or until lentils begin to break down.

Clean squash seeds of pulp and dry well with a paper towel. Toast seeds along with salt to taste in dry skillet over medium heat until golden, about 3 to 4 minutes, stirring frequently.

Add cooked squash to the lentils and mash with fork or potato masher.

In a large saucepan, heat 1 tbsp oil over medium heat. Add cumin seeds and heat for 1 minute. Add onion, garlic, and ginger and cook about 5 minutes. Stir in Curry & Cardamom Everything Sauce and cook for another minute. Add lentil / squash purée, salt, pepper, and 3 cups water or vegetable stock. Bring to a boil and simmer for 10 minutes. Add more liquid if desired. Stir in lemon juice. Purée in a blender in batches.